Preheat over to 350 degrees. In large bowl combine spinach, stuffing mix, parmesan cheese, garlic powder, black pepper, Italian seasoning, melted butter and eggs. Shape into walnut-sized balls and place on a baking sheet. Bake in preheated oven for 20 minutes or until heated through and browned.

Meanwhile, for spiced butter, in a bowl stir together softened butter, maple syrup, and crushed red pepper. Roll into a log using waxed paper and chill.

In frying pan, gently melt butter. Don’t melt the butter too quick, or it will burn. Once butter melts and starts to bubble, add the sage leaves. Fry sage leaves until crispy. Keep on eye on the butter as you fry the sage and the butter browns. Skim as needed. Take butter off heat when it is nicely brown, think a rich caramel color and strain the butter to remove any sediment.Top potato with spiced butter, brown butter and fried sage leaves. Make walnut size balls of dough. Place about 2 inches apart in well-buttered 9 x 13 inch pan. Bake in a preheated 350 degrees oven for 30-45 minutes. Brush top of rolls with butter while hot. Bake 14 minutes or until edges are lightly golden. Cool 1 minute on cookie sheets. Remove and cool completely on wire racks. Sprinkle with additional powdered sugar to serve.{Pumpkin Mousse}Ingredients1 (15 oz) can pumpkin3 cups heavy cream¾ cup superfine sugar½ teaspoon pumpkin pie spice1 tablespoon vanilla extractGinger snaps for garnishDirectionsCombine pumpkin, 1 cup cream, sugar and spice in a medium saucepan. Simmer over medium heat for 5 minutes. Cool fully. Whip remaining heavy cream and vanilla to soft peaks and fold into cooled pumpkin mixture. Pour into serving dish and add ginger snaps (optional).Place in a 15 x 10 inch baking pan coated with cooking spray. Bake at 425 degrees for 15-20 minutes on each side or until crisp and tender.

{Party Punch}

Ingredients

1 (6 oz) can frozen orange juice

1 (6 oz) can frozen pink lemonade

1 (48 oz) cans pineapple juice1 package frozen strawberries

2-3 (2 liter) Sprite or Canada DryDry Ice

Stir frozen juices into pineapple juice, add strawberries and puree in blender, add sprite as needed. Serve over dry ice (2 lbs per gallon of punch) Dry ice is better when used in warm punch...

{Apple Orchard Pork Roast}

Ingredients

1(64 oz) apple cider

1 boneless whole pork loin roast (3 to 4 lbs)

1 garlic clove, peeled and halved

1 teaspoon salt

½ teaspoon pepper

6 fresh sage leaves

3 fresh rosemary sprigs

3 fresh thyme sprigs

3 large tart apples cut into wedges

2 medium onions cut into chunks

4 garlic cloves thinly sliced

¼ cup butter, cubed

1 2/3 cup sparkling apple cider divided

1 tablespoon soy sauce

¼ cup sour cream

Directions

Brine pork in apple juice for 8-24 hours prior to cooking. Place roast in a shallow roasting pan; rub with garlic halves and sprinkle with salt and pepper. Top with herbs. Arrange the applies, onions and sliced garlic around roast; dot with butter. Combine 1 cup cider and soy sauce; pour over top.Bake uncovered at 350 degrees for 1 ¼ hours to 1 ½ hours or until meat thermometer reads 160 degrees, basting occasionally with pan juices. Remove the roast, apples and onions to a serving platter; keep warm. Let stand for 10 minutes before slicing.Meanwhile, skim fat from pan juices; transfer juices to a small saucepan. Add remaining cider. Bring to a boil. Remove from the heat; whisk in sour cream until smooth. Serve with pork. {Sautéed Green Beans with Toasted Pumpkin Seeds}Ingredients1 tablespoons cloves garlic, thinly sliced¾ teaspoon ground coriander¼ cup hulled pumpkin seeds1 ½ lbs. green beans1 tablespoon fresh lemon juiceCourse salt¼ cup chopped fresh dillDirectionsIn a large skillet, heat the medium low heat. Add the garlic and gook until tender, about 5 minutes. Stir in the coriander, then add the pumpkin seeds and cook until lightly toasted, about 3 minutes. Meanwhile in a large pot of boiling water, cook the green beans until crisp tender, about 5 minutes. Drain and transfer to a serving bowl. Pour the pumpkin seed mixture over the beans. Add the lemon juice and ¾ teaspoon salt; toss to coat. Add the dill and toss again.

{Butternut Squash and Apple Soup}

Ingredients

2 slices bacon

½ cup onions, chopped

1 cup leeks, chopped

½ bay leaves

1 clove garlic, minced

Salt and pepper to taste

1 ½ cups chicken broth1

¼ lbs. butternut squash peeled, seeded and cut into 1 inch pieces

1 Granny Smith apple, cored, peeled and chopped

2 tablespoons sour cream and apples, chopped

Directions

Cook bacon in a large saucepan; remove bacon, crumble and set aside. Add the onion, leeks, bay leaf, garlic, salt and pepper to the bacon drippings; stir and sauté until soft. Add broth, squash and apple; simmer for 15 minutes or until tender. Remove and discard bay leaf. Puree the mixture in a blender. Pour into a saucepan; add water to thin as desired and stir in sour cream. Heat just until warmed through. Spoon into bowls; sprinkle with the reserved bacon. Garnish with a dollop of sour cream and a spoonful of chopped apples.

{Pear and Candied Pecan Salad with Gorgonzola Cheese}

Ingredients

2 heads romaine lettuce (you can use spring mix)

1 pound bacon cooked and crumbled

3 pears, diced (drizzle with a little lemon juice to keep from browning)

12 to 16 oz. gorgonzola cheese, crumbled

2 cups candied pecans (see below)

{Candied pecans}

Ingredients

2/3 cup pecans

1/3 cup sugar

Directions

Combine pecans and sugar in a skillet over medium heat until sugar has melted and coated the pecans, spread on wax paper until cooled.

{Dressing}

Ingredients

1 ½ cups red wine vinegar

1 cup sugar

¾ cup oil

1 medium red onion

½ teaspoon salt

½ teaspoon pepper

1 ½ teaspoon dry mustard

2 tablespoons poppy seeds

Directions

Combine dressing ingredients in blender and process until smooth.

{Chocolate Pots}Ingredients2/3 cup sugar2 tablespoons cornstarch½ teaspoon kosher salt3 cups whole milk4 large egg yolks½ teaspoon vanilla extract6 ounces bitter sweet chocolate, chopped½ teaspoon unsweetened cocoa powderDirectionsMix together the sugar, cornstarch and salt in a medium saucepan. Add 1/3 cup of the milk, stirring to form a smooth past. Whisk in the remaining milk and the egg yolks.Cook the pudding mixture over medium-low heat, stirring constantly with a wooden spoon or spatula until thickened, about 15 minutes (do not allow to boil). Remove from heat, add vanilla and chocolate, stirring until the chocolate is melted and the mixture is smooth.Pour into eight 4 ounce ramekins, glasses or teacups and refrigerate covered, until well chilled, at least 2 hours and up to 48 hours. Sprinkle with cocoa powder.{Caramel Apple Cider}Ingredients1 (64 oz) bottle apple juice or cider½ cup orange juice, freshly squeezed or a high-quality brand such as Simply Orange¼ teaspoon ground allspice1 orange8 cloves1/3 cup bottled caramel sauce (plus more to taste if desired)Sweetened whipped creamGround cinnamon DirectionsPour the apple cider into a large stockpot on the stove. Set heat to medium high. Add orange juice, cinnamon sticks and allspice. Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little holes first and then insert the cloves. Gently drop the whole orange into the pot. Bring the cider to a boil and then reduce heat to a low simmer. Simmer on low for 60 minutes longer if you wish. If at any time the orange splits open, remove it from the pot.After the cider has simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed. When ready to serve, ladle the cider into mugs, top with whipped cream and give it a drizzle of caramel and a sprinkle of cinnamon.